A little bit of sugar, a little bit of butter, and a lot of yummyness=the most amazing cookies. Meet your new cookie addiction.
People often mistakingly think just because you’re vegan, you can’t enjoy the same comfort foods or sweets you did before. The best thing about baking and cooking is you can make it how you want, experiment, see what you like and what you don’t, and create your own masterpiece. I knew how to make sugar cookies, but I wanted to make them much more softer and well, Vegan of course. So I got to experimenting and must admit, failed a good number of times, but in the end it was so worth it.
My biggest struggle with these was actually the oven part of the whole process. What would be the right temperature and for how long. First I tried 350 for 10 mins and that was okay, but not the soft baked I wanted. Then I tried 400 for 10 mins & 9 mins and both ended up burning at the bottom. So finally I opted for 400 for 8 mins and it was perfect.
For the butter, just like in almost all baking, you want to make sure it’s softened. I use Earth Balance Vegan Butter and just measured out 1 cup and let that stay outside at room temp for a little bit until it was nice and soft. This will make it easier to cream the butter and sugar together. Of course the sugar and flour I used were unbleached, which you can find at any local grocery store.
Something to keep in mind, these cookies do not spread so when you roll them up and put them on the baking sheet, press down gently so they flatten a tad bit. This will help them form a cookie shape rather than a cookie ball (which still tastes great btw). I rolled my cookies up into 1-1.5 inch sized balls.
Soft Baked Vegan Sugar Cookies
- 1 cup softened Vegan Butter
- 1 cup sugar
- 1/4 cup unsweetened Applesauce
- 2 tsp Vanilla Extract
- 2 cups all purpose flour
- 2 tsp baking soda
- 1/4 tsp salt
- Sprinkles of your choice (or vegan chocolate chips if you prefer)
Preheat oven to 400º F
In a stand mixer, cream your butter and sugar
Once well combined, add in the applesauce and vanilla. Let mix until creamed completely
In a medium bowl, whisk together your dry ingredients
With the stand mixer on low, slowly add in your dry ingredients. Scrape down the sides as needed
Add in your sprinkles and gently fold them in. It's okay if your dough is a little tough to fold, that's what we want.
Roll your dough into 1-1.5 in balls, place on baking sheet, and gently press down
Bake in the oven for 7-8 minutes
Let cool before transferring to cooling rack.